Whip up this recipe for Beer-Battered Hake with homemade Vegetable Chips and a tarragon aioli
For the fish:
canola oil for frying
500 ml plain flour
5 ml baking powder
9 ml salt
3 generous pinches of freshly ground black pepper
8 fresh chives, finely chopped
470 ml beer
4 hake portions
For the vegetable chips:
canola oil for deep-frying
2 unpeeled beetroots, thinly sliced
2 unpeeled carrots, thinly sliced
2 unpeeled parsnips, thinly sliced
herb salt for sprinkling
For the tarragon aÏoli:
1 egg yolk
7 fresh tarragon leaves,
5 ml crushed garlic
30 ml vinegar
125 ml canola oil
To make the fish, half-fill a frying pan with canola oil and heat to about 180 °C.
In the meantime, mix the flour, baking powder, salt, pepper, chives and beer to form batter a little thinner than syrup. Pat dry the hake portions with paper towel and then dip each in the batter and immediately fry in the hot oil until golden brown on the outside.
For the vegetable chips, fill a frying pan with canola oil and heat to 180 °C. Fry the sliced vegetables for about 5 minutes until crispy and cooked. Drain on a paper towel and sprinkle with herb salt.
To make the aïoli, whisk the egg yolk, tarragon, garlic and vinegar and then slowly drizzle in the oil, whisking continuously until a thick emulsion forms.
Season and serve with the fried fish and chips.
Recipe Extracted from TWO by Seline & Leandri van der Wat (Struik Lifestyle) – Photographs: © Penguin Random House/Sean Calitz. For more information on TWO, click here